To Make
In a medium bowl, combine garlic, ginger, turmeric, curry powder, salt, ABC Sweet Soy Sauce Kecap Manis, lime juice and oil. Add chicken and coat well. Cover and place in fridge for at least 1 hour.
Heat a BBQ grill or chargrill pan on medium-low heat. Cook chicken, skin side down for 7-9 mins each side or until cooked through, set aside to rest.
Pour marinade into a small saucepan and bring to the boil, reduce to a simmer and cook until thickened slightly.
Plate sliced chicken over rice with a drizzle of sauce. Serve with remaining sauce, red onion, cucumber, coriander and lime wedges.
Chicken
Malaysian Inspired Air Fryer Sweet and Spicy Drumettes
To Make
In a large mixing bowl, combine ABC Sweet Soy Kecap Manis, ABC Chilli Sauce Original, honey, soy sauce, garlic and lime juice.
Add chicken and turn to coat well, set aside to marinate in the fridge for 1-2 hours.
Set air fryer to 180°C. Spread drumettes out in an even layer in air fryer basket, basting top with marinade sauce.
Cook for 8-10mins then turn drumettes over and baste the tops with sauce again.
Cook for a further 8-10mins or until cooked and crispy. Work in batches as necessary.
Plate and garnish with sesame seeds and chilli. Serve with cucumber, spring onion, coriander, and lime wedges.
Yuzu Mayonnaise Chicken Yakisoba
To Cook
Mix soy sauce, mirin, olive oil, cooking salt, pepper in a small box until combined.
Cook the noodles in rapid boiling water for 3 minutes, discard water and put noodles in ice bath to avoid further cooking. Drain and set aside.
In a pan, gently cook garlic and red chilli in oil until fragrant. Stir fry chicken for 3-4 minutes, add mushrooms and asparagus until cook through. Add noodles and sauce mixture.
Cook, stir and mix through. Topping with Yuzu mayonnaise and serve.
Korean Chicken Bowl
To Cook
Pre-heat oven to 220°C fan-forced.
Toss sweet potatoes with 1 tbsp oil, salt and pepper. Roast on a baking tray for 20 mins.
In a glass jar, add all the Gochujang Sauce ingredients except the mayonnaise. Mixed till well combined. Set aside.
In a mixing bowl, add chicken and half of the Gochujang sauce. Spread out onto baking tray and roast chicken for 15 mins or till cooked.
Move the chicken to one side and pour the roasted sweet potatoes to the other side and let them roast for another 10 mins. On the last 2-3 mins, switch to broiler/top heat and grill till brown.
Add Japanese mayonnaise into the remaining Gochujang Sauce to create dripping sauce.
Toss Chinese broccoli with 1 tbsp of oil and salt. Spread Chinese broccoli and onion on another baking sheet and toast slightly for about 10 mins. Let it cool, add in lime juice and a pinch of salt.
To Serve
Spread rice onto plates and top with some roasted Chinese broccoli, chicken, sweet potatoes, carrots, cucumber, onions, kimchi, toasted sesame, coriander and drizzle Gochujang Sauce over and top with spring onions.
Nyonya Chicken Curry Kapitan
To Prep
Prepare the spice mix. Blend the ingredients together to a fine paste.
To Cook
Heat a pan on medium heat and pour the spice mix. Fry for 5 mins until caramelized and fragrant.
Add the chicken and cook for 2 mins before adding the coconut milk. Bring to a boil and gently simmer until chicken is cooked.
Season with salt and pinch of sugar.
Add the lime juice and stir in the kaffir lime leaves.
Serve Curry Kapitan with a bowl of rice and a salad on the side.
Lemongrass Chicken Skewer with Spicy and Tangy Dip
To Cook Lemongrass Chicken
Cut chicken thighs into 2.5cm cubes and put into a mixing bowl.
Sliced lemongrass (the white parts only) and smashed garlic. Using a pestle and mortar, pound them into fine paste.
Add the pounded items, fish sauce, salt, raw sugar, cooking oil, dark soy sauce, black pepper and finely chopped coriander with roots into mixing bowl with chicken. Mix everything together and marinade for 1-2 hrs.
Thread the marinated chicken cubes onto bamboo skewers.
Heat grill pan with some oil on medium heat and grill the chicken skewers till cooked.
To Prep Spicy and Tangy Dip
Mix all the ingredients together and stir till sugar dissolved. Serve chicken skewer with dip.
Stir Fried Cubed Vegetables, Meat and Nuts (Lup Lup Delight)
To Prep
Marinate chicken cubes with 2 tsp fish sauce and a dash of pepper for 20 mins.
To Cook
Heat frying pan with 1 tbsp oil and fry the cubed firm tofu till slightly brown. Remove and set aside.
In the same frying pan fry the string beans for 3-4 mins, remove and set aside.
Add 1 tbsp oil to the same pan and fry the capsicums for 3-4 mins, remove and set aside.
Add 1 tsp oil into the same hot pan and sauté the ginger for 30 secs, then add in the garlic and stir for 30 secs till slightly brown and toss in the cut chillies. Stir for a few secs then toss in the fermented black beans and fry for 30 secs.
Add in the cubed chicken and fry till 70% cooked, add in the black soy sauce, stir till meat is covered with black soy sauce.
Toss in the fried capsicums, string beans and lastly, the fried tofu and stir for 1 min.
Add the remaining fish sauce and pepper for taste.
Lastly, add in the roasted cashew nuts and give a good stir.
Dish up and serve with hot rice.
Thai Larb Chicken Salad
To Cook
In a frying pan, dry toast the glutinous rice until golden brown, stirring continuously. Transfer to a mortar and pound to a coarse powder. Set aside.
Heat oil in a larger frying pan, sauté grated galangal, lemongrass and chopped onion. Cook until onion becomes transparent.
Add chicken mince, stirring to break up lumps until cooked.
Remove from heat and transfer to a bowl. Stir in ground rice.
Add dressing ingredients and toss together with chopped mint, coriander and spring onion.
Serve larb gai in cos lettuce.
Essence of Chicken
To Prep
Chop up whole chicken into 12 parts. Remove as much skin as possible.
Using a pestle, pound the chicken pieces, crushing both flesh and bones.
Place a smaller bowl upside down into a bigger bowl.
Arrange pounded chicken pieces around the smaller bowl. Cover the big bowl with a plate.
To Cook
Place the covered bowl into a claypot or stockpot.
Fill the claypot or stockpot with water until it covers half of the big bowl. Cover the pot and double boil with low heat for 3 hrs.
Remove bowl from pot and remove all the chicken pieces.
Slowly pick up the smaller bowl and chicken essence will flow out into the bigger bowl.
Strain chicken essence into bowl and serve hot.
Thai Panang Chicken
To Cook
Pre-heat sauce pan over a high heat and place chicken thigh fillets on the pan. Sear until both sides are golden brown and then remove from the heat.
Split coconut cream into two parts. In the same pan, pour coconut cream over and turn the heat down to medium. Add the Panang paste and mix with the coconut cream until well combined. Let it simmer until slightly reduced and mildly thicken.
To season, add palm sugar, followed by fish sauce. It should taste salty and mildly sweet.
Then add the chicken fillet into the pan. Keep it simmering for another 10 mins, then flip it over to the other side.
To Serve
Garnish with thinly sliced chilli and kaffir lime leaves. Serve with hot steamed rice. Enjoy!
Vermicelli Noodle Salad with Cantonese Chicken
To Prep
Coat 500g of chicken tenderloins with 1 packet of Lee Kum Kee Ready Sauce for Cantonese Chicken.
To Cook the Chicken
Heat 2 tbsp of oil in a frying pan on medium. Add tenderloins and cook on both sides until cooked through.
Remove chicken and let sauce simmer in the pan until it caramelises.
Return the chicken briefly to the pan to coat in the caramelised sauce. Remove chicken from the pan and let rest while making the rest of the salad.
To Cook The Noodles
Cook 250g of vermicelli noodles in boiling water until just tender. Tip into a colander and run under cold water immediately to make sure they don’t keep cooking.
To Make The Salad
Cut 2 carrots, 2 Lebanese cucumbers and 1 red capsicum into matchstick size pieces. Slice 1 baby cos lettuce and about 6 spring onion stalks (only green bit.)
Mix cool noodles and vegetables together in a salad bowl.
To make dressing
Mix half a cup of sweet chilli sauce with 3 tbsp of fish sauce, 2 tbsp white vinegar and 3 tbsp of boiling water to thin it out a bit.
Taste dressing and if you wish you can adjust the sweet, sour, salty flavors by adding more of the sweet chilli, vinegar or fish sauce respectively until it tastes just right for you.
To Serve
Mix dressing through the salad. Put vermicelli noodle salad on a plate. Cut tenderloins into 1cm slices then arrange on top of the salad.
Top with cashew nuts for some crunch and add some lemon wedges to squeeze over the top. Garnish with curled spring onion by cutting spring onion into thin matchsticks and placing in refrigerated water briefly until it curls.
Enjoy
Opor Ayam Kuning (Pressure Cooker Javanese Coconut Chicken Curry)
Method For Spice Paste
Blend all ingredients together in high-speed blender for 20-30 secs, until well blended. Stop and scrape down as needed. Place in pressure cooker pot.
Method For Opor Ayam
Sauté Spice Paste over med-high heat in open pressure cooker pot for 2 mins until fragrant and starting to “catch”, do not burn!
Add lemongrass, kaffir lime leaves and salam leaves, and stir for 2 mins.
Add chicken and stir till no longer pink, about 2 mins (it doesn’t need to be cooked as the pressure cooker will do that).
Add the sachet of Lee Kum Kee Ready Sauce for Creamy Coconut Curry Vegetables and half the coconut milk. Stir to combine.
Close pressure cooker lid and bring to high pressure. Pressure cook on High for 3 mins.
Quick release. Remove lid when all the pressure has been released.
Stir in remaining coconut milk and hard boiled eggs. Season with salt and sugar as needed. Heat for 2 mins, stirring gently.
To Serve
Serve with lontong, fried shallots, krupuk and sambal.